Crab and Corn Soup

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Ingredients:

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup (1 stick) butter
1/4 cup flour
1 cup low-sodium chicken broth
2 cups half-and-half
1 (15-ounce) can cream-style corn
1 cup frozen corn
1 pound lump crab meat, shells removed
1/4 cup chopped green onion tops
1/4 cup sherry
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper

Directions:

Saute the onion and celery in the butter in a saucepan for 3 minutes or until tender. Add the flour and mix well. Cook for 3 to 5 minutes, stirring constantly. Add the broth gradually, stirring constantly. Cook until thickened, stirring constantly. Stir in the half-and-half, and corn. Cook over medium-low heat for 10 minutes, stirring constantly. Fold in the crab meat and green onion tops. Stir in the sherry, salt and cayenne pepper. Simmer just until heated through and ladle into soup bowls.

Note: A rich and creamy soup recipe that is simplified by the use of frozen corn. Fold in the crab meat at the last minute to keep it from breaking apart.

Serves: 8

Greek Marinated Kabobs

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Ingredients

1/2 cup olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1 small onion, chopped
1 clove of garlic, minced
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1/4 teaspoon celery seeds
8 ounces lamb, cut into 1-inch pieces
Whole mushrooms
Onions, cut into wedges
Green bell peppers, cut into wedges
Carrots, cut into chunks

Directions:

Combine the olive oil, lemon juice, parsley, chopped onion, garlic, salt, thyme, marjoram, pepper and celery seeds in a bowl and mix well. Pour over the lamb in a shallow dish, turning to coat.
Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally. Drain, reserving the marinade.

Thread the lamb, mushrooms, onion wedges, green peppers and carrots alternately on skewers.

Grill over hot coals until the lamb is done to taste and the vegetables are of the desired degree of crispness, turning and basting occasionally with the reserved marinade.

Note: This recipe is also excellent with chicken or beef.

Servings: 3 - 4

Greek Potato Salad

Ingredients

1/2 cup olive oil
4 garlic cloves, minced
2 pounds red potatoes, peeled and cut into
1-1/2-inch pieces
1 (16-ounce) package frozen pearl onions,
thawed and drained
6 carrots, cut into halves lengthwise and cut into
1-1/2-inch pieces
4 (8-ounce) cans artichoke bottoms,
drained and cut into halves
1 cup kalamata olives, cut into halves, rinsed, dried
1/4 cup fresh lemon juice
2 teaspoons dill weed
Salt and freshly ground pepper to taste

Directions

Heat the olive oil and garlic in a large heavy saucepan over low heat. Add the potatoes, onions and carrots and mix well. Cook for 30 minutes or until the vegetables are tender, stirring occasionally. Stir in the artichokes. Cook for 2 to 3 minutes longer or until the artichokes are tender. Remove from the heat.

Add the olives, lemon juice and dill weed to the potato mixture and mix gently. Season with salt and pepper. Serve at room temperature.

Serves: 8 - 10

Sunday Chicken

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Ingredients:

6 to 8 fresh or frozen broccoli spears
6 to 8 cling peach halves
3 whole chicken breasts, split, skinned
Salt and freshly ground pepper to taste
1/2 cup melted butter
1 teaspoon paprika
1 clove of garlic, crushed
1 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan cheese

Directions

Cook the broccoli with a small amount of water in a saucepan until tender-crisp; drain. Drain the peach halves on paper towels; pat dry. Rinse the chicken and pat dry. Season with salt and pepper. Combine the butter, paprika and garlic in a baking dish. Add the chicken, turning to coat. Bake, loosely covered with foil, at 375 degrees for 30 minutes. Combine the sour cream and mayonnaise in a bowl and mix well. Coat the chicken with 1/2 of the mixture. Bake, loosely covered with foil, for 20 minutes longer or until the chicken is cooked through. Arrange the broccoli and peaches around the chicken; spread with the remaining sour cream mixture. Sprinkle with the Parmesan cheese. Place on the bottom oven rack. Broil until glazed and light brown.

Servings: 6

Costillas Del Sudoeste

Ingredients

2 pounds lean pork spareribs
1/4 cup red wine vinegar
4 cloves garlic, minced
8 ounces tomato sauce
1 cup Red Chile Sauce
3 tablespoons olive oil
2 teaspoons salt
1/4 teaspoon oregano
1/8 teaspoon black pepper
1 cup water, approximately
1/4 cup minced onion

Directions

Separate the ribs into servings and place them in an oblong baking pan. Season ribs with seasonings, oil, and vinegar. Allow ribs to stand at room temperature for 1 to 2 hours. Combine remaining ingredients in a large measuring cup and pour over the ribs. Bake in a 350°F oven for approximately 1 hour, or until done.

Yield: 3-4

Double Chocolate Pecan Clusters

Ingredients

1/3 cup butter or margarine
6 ounces semi-sweet chocolate chips
4 ounces large marshmallows, about 16
1 Tablespoon cocoa powder
2 cups coarsely chopped pecans

Directions

1. In the top of a double boiler set over simmering water, melt butter, chocolate and marshmallows. Cook, stirring occasionally, until chocolate and marshmallows are well blended; stir in cocoa powder. Remove pan from heat; stir in pecans.

2. Line 2 cookie sheets with wax paper. Drop pecan mixture by rounded teaspoonsful onto wax paper. Refrigerate about 2 hours until very firm. Store in a covered container.

Yields: 3 dozen

Squash Soup

Ingredients

1 medium onion, finely chopped
1/4 cup butter or margarine
2 Tablespoons all-purpose flour
3/4 teaspoon salt
Dash of pepper
1/4 teaspoon ground nutmeg
14 ounces homemade chicken stock
1 cup milk
1-1/2 cups cooked, cubed yellow squash
2 teaspoons Worcestershire sauce
1 egg yolk, slightly-beaten
1/2 cup light or heavy cream

Directions

Saute the onion in butter until soft, about 5 minutes, in Dutch oven. Add the flour, salt, pepper and nutmeg. Stir until blended and bubbly. Remove from heat and gradually stir in the chicken stock and milk. Return to heat, bring to a boil, and cook, stirring until thickened. Add the squash and Worcestershire sauce. Reduce heat to low and cook, stirring often, until heated through. Blend together the egg yolk and cream. Stir in some of the hot soup, then stir back into the hot soup. Cook until soup is heated through and egg has thickened. May be served as a cold soup.

Servings: 6

Bread Pudding with Hard Sauce

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Ingredients for Bread Pudding:

1-1/2 cups sugar
1/2 cup (1 stick) butter
3 eggs
1 (12-ounce) can evaporated milk
1-1/2 cups warm water
1 Tablespoon vanilla extract
1/8 teaspoon salt
1 loaf dry French bread, torn into 1-inch cubes
1/2 cup raisins
1 to 2 teaspoons cinnamon

Ingredients for Hard Sauce:

2 cups whole milk
3/4 cup sugar
2 Tablespoons cornstarch
2 eggs
1/2 cup rum, brandy or whiskey
2 teaspoons butter
2 teaspoons vanilla extract

Directions

For the pudding, beat the sugar and butter in a deep 2-quart baking dish. Add the eggs 1 at a time, beating well after each addition. Beat in the evaporated milk, warm water, vanilla and salt. Immerse the bread into the egg mixture until coated. Fold in the raisins and cinnamon. Bake at 350 degrees for 45 minutes.

For the sauce, scald the milk in a saucepan. Whisk the sugar, cornstarch and eggs in a bowl until blended and stir in the milk. Cook over medium heat until thickened, stirring frequently. Remove from the heat. Stir in the rum, butter and vanilla and spoon the warm sauce over the warm pudding.

Hint: While it is true that different types of bread will change the consistency of the pudding, the end result is always good, so use whichever type of bread you prefer. Dry bread works best since it soaks up the custard well and is also excellent for French toast. This hearty dessert is the perfect finale to an "end of the season" hunter's feast and can be prepared in advance.

Serves: 6 - 8

Lasagna Suisse

Ingredients

8 ounces lasagna noodles
1-1/2 pounds chicken livers, diced
3 Tablespoons butter
1 medium onion, sliced
1 green pepper, sliced
2 cans condensed cream of chicken soup
1 teaspoon salt
1/4 teaspoon pepper
4 hard-cooked eggs, sliced
1/2 pound Swiss cheese, sliced

Directions

Cook noodles until tender, drain and set aside. In large skillet cook livers in butter until well done. Remove livers and set aside. Cook onion and green pepper in same skillet until tender. Combine chicken soup, salt and pepper; add to onion and green pepper; stir. In a well-greased baking dish, make alternate layers of noodles, livers, eggs, soup mixture and cheese. Start with noodles and top with strips of cheese placed lattice fashion. Bake, uncovered, for 30 minutes at 350 degrees.

Serves: 4 - 6

Olive Garden Capellini Primavera (light)

Ingredients

1 tb Olive oil
1 ts Butter
5 c Broccoli florets, cut into 1
.inch pieces
1 1/2 c Chopped onions
3/4 c Julienned carrots
3 c Sliced mushrooms
1 1/4 c Halved lengthwise and thinly
.sliced yellow squash
1 ts Finely chopped garlic
1 1/4 c Crushed tomatoes
9 Sun-dried tomato halves, not
.oil-packed, minced
1 tb Low-sodium beef boullion
.granules
1 tb Fresh chopped parsley
1/4 ts Dried oregano
1/4 ts Ground rosemary
1/8 ts Crushed red pepper flakes
9 oz Capellini pasta (angel hair)
2 tb Grated parmesan cheese

Directions

1. To prepare sauce, in large non-stick saucepan, heat oil and Butter over medium-high heat 30 seconds. Add broccoli, onions, and carrot and saute until carrot is tender, 5 minutes. ADd mushrooms, squash, and garlic; saute 2 minutes longer.
2. Add 1 1/2 cups water and the next 7 ingredients; cook, stirring until just below boiling. Lower heat, cover and simmer until vegetables are tender, 8-10 min.
3. Meanwhile, cook pasta in large pot of boiling water until tender, 6-8 minutes. Drain and place in serving bowl. Toss with sauce and sprinkle with cheese.

Yield: 6 servings

Serving (2 cups) provides: 1/2 Fat, 5 vegetables, 6 carb.

Per Serving 286 calories, 13 gm pro; 51 gm carb; 5 gm fat; 88 mg sodium; 8 gm
fiber.